CHAMPP: Contemporary challenges and issues of the poultry production sector
The aim of the SME workshops is to identify contemporary challenges and solutions in poultry industry dedicated to feed manufacturers, advisors, farmers and employees in poultry factories, as well as managers responsible for the strategy and profitability of fodder and poultry production, all from RIS-eligible regions. There is a need to highlight at the national and international level current challenges in this sector by providing support to SMEs through knowledge transfer in e.g. improvement of competitiveness, building a trend-driven culture, creation of high quality products adjusted to consumer needs, promoting health-oriented products and encouraging to use available local resources. The qualified specialists from Germany, Poland, Italy, United Kingdom and the Netherlands will be invited to share knowledge during SME workshops, which will be held in RIS regions of Poland, Lithuania, Italy and Hungary.
C-SNIPER: Campylobacter-Specific Nullification via Innovative Phage-mediated Enteropathogen Reduction
Campylobacteriosis is the most frequently reported food-borne illness in the EU. Consumption of poultry, especially chicken meat, is considered the most common route for human infection. Colonization of broiler chickens at farm level leads to transmission of Campylobacter along the production chain, resulting in contamination of poultry meat at retail level. Standard control measures at farm level rely upon the use of antibiotics, which promote the selection and spread of multidrug resistant strains, an additional threat to public health. This project aims to reduce the prevalence of Campylobacter in poultry through innovative, non-antibiotic based mitigation measures that can be integrated into existing hygiene protocols. Specifically, the use of bacteriophage-based strategies as natural antimicrobials in the farm (pre-harvest) and in slaughter and/or processing facilities (post-harvest) will reduce incidence of poultry-borne food poisoning without impacting on animal welfare.
The project engages consumers, encouraging them to think about the food they eat and involving the entire value chain. An agenda of interactive events will be co-developed by the activity partners, deploying dissemination activities in different European regions to achieve broad resonance and topic coverage aligned to the EIT Food’s objectives. These interactive events will inspire large numbers of people to dive in food topics, targeting the general public, with particular focus on the younger population, food producers and food stakeholders. The agenda includes a variety of activities such as interactive exhibitions, scientific cafes and hands-on activities marquees. Activities are designed to inspire debate and to foster dialogue between experts and consumers, using dynamics of co-creation to encourage exchange among academia, industry, producers and consumers in every-day environments.For broader impact and engagement, some events are programed in singular locations in UK and Spain.
Venture creation as part of food related trade and scientific events II
Institute of Animal Reproduction and Food Research in Olsztyn (IARFR) Poland, Matis ohf in Iceland, VTT in Finland and University of Cambridge, England will run a venture creation workshop connected to XXIV Session of Young Scientific Staff and VII International Session for Young Researchers in Olsztyn Poland in June 2019. The participants will learn the art of creation by building and testing their own strategy instead of listening to theory as well as the opportunity to find others to launch a start up with. It will address the needs of students from RIS countries. The proposed action addresses the challenge of improving entrepreneurial culture, gaps in talents and skills of university graduates as well as well as insufficient adoption of emerging technologies. There is an opportunity to get more impact out of food related scientific events by linking them to “Venturing Schools”
SME Workshop: Supporting SMEs for new business opportunities
The main objectives of the SME workshops are an innovation process around “sustainable food production” to identify challenges and solutions in an accelerated innovation process building on the experiences of a previous project. The first step is a creative problem-solving process to identify the challenges and needs of SMEs related to sustainable food production in Europe. The second step will identify trends as growth opportunities and apply the new knowledge to create innovative solutions, discover niche markets, promote innovation ecosystems (networks), and improve competitiveness. In the final step, “knowledge transfer”, 6 SME workshops will be held in Germany, Spain, Poland, UK, Finland and Italy. Lectures are combined with creative activities that yield the intended outcome and match the objectives: to create new business opportunities for food SMEs in an inspiring, stimulating and accelerated way. Additionally, job brokerage for students will be included
EIT Food RIS Solutions
EIT Food RIS Solutions is aimed at engaging students groups with multi-disciplinary backgrounds, from RIS countries and of all educational levels, to work jointly on problem cases responding to agri-food challenges in RIS countries. Developing industrially relevant solutions for a period of 4 months students will be supported in their activities by both academics and professionals and will also receive coaching and mentoring services about IPR issues. Selected students groups will present the results of their activities (i.e. a food prototype, a new solution, a business model) in „Food Marathon – Foodhatons”. The Foodhaton will enable students to improve proposed food solutions through learning-by-doing activities, intensive collaboration with peers and consultations with main stakeholders/users. Two Foodhatons will be organized in 2019 and they will serve as a catalyst for the creation of sustainable and tangible solutions to real challenges by innovative and talented students.
Massive Online Open Courses – Superfoods: myths and truths
Drawing from the fields of biology, cognitive sciences and nutritional sciences this MOOC aims to discuss superfoods from multiple perspectives, including communication and marketing aspects, the real dietary value of, biological and metabolic aspects of superfoods consumption (positive and negative) and how regular foods are viewed in comparison to superfoods. The course will give its viewers useful information and actionable advice in order to raise awareness about food trends and myths associated with them.
Massive Online Open Courses – Food for thought: the interaction between food and brain
This MOOC will discuss the psychological, unconscious and neurobiological factors underlying food choices as well as focus on the effects of eating disorders and some diets on the brain. The courses underpinned by the findings of biology, psychology, neurosciences and nutritional sciences will familiarize the students with research-based facts about the food they eat as well as with the strategies to improve their everyday diet routines.
SME Workshop: Supporting SMEs for new business opportunities
The main objective of this SME workshop is a trend-driven innovation process around “sustainable food production”, to identify challenges and create solutions in an accelerate innovation process. The first step will involve identifying SMEs challenges and needs related to “sustainable food production” in Europe. The second step will be to determine and study trends related with the challenge as growth opportunities, and apply this knowledge to create innovative solutions, discover niche markets, promote innovation ecosystems and improve competitiveness. Finally, as a part of knowledge transfer approach, 4 SME workshops will be held in Poland, Germany, Spain and UK.
YOUR FORK2FARM – Increasing nutritional value (bio-stimulated) of selected performant tomato varieties to be cultivated in areas with temperate climate
The major objectives of this project are to look for, evaluate, and select processing tomato cultivars best adapted to RIS northern countries. Multiple trials will be developed to study physiological and agronomical performance under a wide range of growing conditions, with an improved eco-footprint. To increase the nutritional value of processed tomato, new biostimulants which increase mineral bioavailability for humans, will be developed.
ZERO WASTE AGENDA – INNOPOULTRY. The poultry food chain: tackling old problems with innovative approaches
The aim of this project is to test and to promote solutions for the poultry industry in Italy, Poland and Spain in the area of safety risks for public health. Innovative ingredients (insects and fruit pomace) and new feeding strategies (probiotics) will be used to allow sustainable productions, to reduce pathogens and antibiotic resistance in the gastrointestinal tract resulting in an improvement of animal welfare and of the safety and the quality of poultry meat. Breeders and consumers will have a central role to define the applicability and the acceptability of such approaches, respectively. The project will improve innovativeness for multiple stakeholders through engagement in learning processes, participation in supply chains, and benefiting from diffusion of technologies and knowledge developed in this project.